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Fruit and vegetable fresh-keeping method, fruit and vegetable fresh-keeping agent and application

A fruit and vegetable fresh-keeping agent and a technology for keeping fruit and vegetables fresh, applied in the directions of fruit and vegetable fresh-keeping, application, and fruit/vegetable preservation through freezing/refrigerating, which can solve the problems of high cost and insignificant effect, achieve low equipment requirements, and reduce food safety risks , the effect of increasing the quality

Active Publication Date: 2018-10-02
CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, the main control measures for chilling injury of post-harvest vegetables are: temperature control (heat treatment, low temperature pre-storage, intermittent heating), controlled atmosphere storage and chemical (plant growth regulator, 1-MCP, etc.) shortcoming

Method used

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  • Fruit and vegetable fresh-keeping method, fruit and vegetable fresh-keeping agent and application
  • Fruit and vegetable fresh-keeping method, fruit and vegetable fresh-keeping agent and application
  • Fruit and vegetable fresh-keeping method, fruit and vegetable fresh-keeping agent and application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] A method for refrigerating bananas, said method comprising the steps of:

[0044] (1) Select banana fruits with consistent maturity (85%), no damage by diseases and insect pests, and no mechanical damage, rinse with water, dry naturally, and set aside.

[0045] (2) The cleaned fresh bananas were soaked in an arachidonic acid solution with a concentration of 10 μM at room temperature for 10 minutes.

[0046] (3) Putting the banana fruit treated with arachidonic acid into a 0.03 mm thick perforated polyethylene bag, and storing it at 6° C. for 30 days, with the humidity controlled at 90%-95%.

Embodiment 2

[0048] Referring to the method described in Example 1 for refrigerating bananas, the only difference is that step (2) uses an arachidonic acid solution with a concentration of 1 μM.

Embodiment 3

[0050] Referring to the method described in Example 1 for refrigerating bananas, the only difference is that step (2) uses an arachidonic acid solution with a concentration of 50 μM.

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PUM

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Abstract

The invention relates to a fruit and vegetable fresh-keeping method, a fruit and vegetable fresh-keeping agent and an application. The fruit and vegetable fresh-keeping method comprises treating fruits and vegetables to be refrigerated by using the fresh-keeping agent, wherein the fresh-keeping agent contains arachidonic acid. The fruit and vegetable fresh-keeping method, the fruit and vegetable fresh-keeping agent or the application provided by the invention relates to arachidonic acid, and has the effects of obviously reducing chilling injury indexes of the fruits and vegetables, inhibitingthe increase of cell membrane permeability of the fruits and vegetables and the accumulation of malondialdehyde, relieving the occurrence of chilling injuries of the fruits and vegetables, delaying the decline of the content of soluble solids in the fruits and vegetables, inhibiting the increase of the content of titratable acid, and thus improving the quality of the fruits and vegetables under low-temperature storage.

Description

technical field [0001] The invention relates to the field of fresh-keeping of fruits and vegetables, in particular to a method for keeping fresh of fruits and vegetables, a fresh-keeping agent for fruits and vegetables and applications thereof. Background technique [0002] Refrigeration is an important way to preserve the freshness of modern fruits and vegetables, which can extend the shelf life of fruits and vegetables. However, during the frozen preservation of fruits and vegetables, especially tropical or subtropical fruits and vegetables, the fruits and vegetables are prone to chilling damage, which leads to a serious decline in the disease resistance and storability of fruits and vegetables, and they will rot and lose during the shelf life, causing great losses to operators. Loss. [0003] Chilling injury refers to the low-temperature injury suffered by fruits and vegetables stored under unsuitable low-temperature conditions (between freezing point and critical low te...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/04A23B7/154
CPCA23B7/04A23B7/154A23V2002/00A23V2250/1862
Inventor 曾超珍刘志祥周国英董旭杰彭继庆
Owner CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY
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